Shallot Dartois
- Serves:
- 6
- Ready in:
- 30 to 60 mins
Method
-
1
Heat the butter in a heavy-bottomed pan. Add the sliced shallots, season with salt and pepper and cook down for about 10 minutes.
-
2
Add the wine, thyme and sugar and cook until all of the liquid has evaporated and you have a rich, sticky, dark red mixture. Remove from the heat, and allow to cool.
-
3
Roll out the puff pastry (3-5mm thick), brush with an egg yolk and place a ‘sausage’ of shallot mixture 2.5cm away from the edge nearest you. Roll up as if making a sausage roll. Brush with the egg mix, place seam-side down and refrigerate.
-
4
When required place on a non-stick tray and bake at 200C/400F/Gas 6 for 12-15 minutes.
-
PER SERVING: 24.4g FAT (Excluding extras)
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Shallot Dartois was taken from COOK VEGETARIAN
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-
1
Heat the butter in a heavy-bottomed pan. Add the sliced shallots, season with salt and pepper and cook down for about 10 minutes.
-
2
Add the wine, thyme and sugar and cook until all of the liquid has evaporated and you have a rich, sticky, dark red mixture. Remove from the heat, and allow to cool.
-
3
Roll out the puff pastry (3-5mm thick), brush with an egg yolk and place a ‘sausage’ of shallot mixture 2.5cm away from the edge nearest you. Roll up as if making a sausage roll. Brush with the egg mix, place seam-side down and refrigerate.
-
4
When required place on a non-stick tray and bake at 200C/400F/Gas 6 for 12-15 minutes.
PER SERVING: 24.4g FAT (Excluding extras)
Shallot Dartois was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
